Jun 16, 2008

A great addictive snack! I am not a huge fan of the texture of chickpeas, but once roasted they become nutty, crunchy and addicting!

What's more, they make a healthy snack and are simple to make. Loaded with fiber, zinc, folate and protein it's a win win. You can use any spices you like or adjust the spice to your taste. The possibilities are endless. If you don't like curry, try using salt and garlic powder.

Preheat oven to 375°. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.

Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.

In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil spray. Immediately toss with spices while hot. Eat at room temperature.

These look great I am definitely going to try. I already am drying my beans. :) I took my can of chickpeas and did the points calculator and it was 1 point for 1/2 cup. So I don't know exactly how much the 3 servings measure but if you want to do it by a measuring cup...1 point for 1/2 cup is a good snack.

week 3 on WW and going to a friends dinner party tonight where the theme is finger foods (no forks provided) so this looks like a winner to take, as well as the baked Zucchini sticks. Thanks for the great recipe ideas.

I made these and they were delicious, the only thing was they were crispy when i baked them and got softer after two hours have passed. Do we have to eat them right away? or can they be stored in container without loosing its crispy texture?

Gina - I am so happy I stumbled upon this site. thank you very much for your time. I made the Chicken Milanese with Arugula Salad and Tomatoes last night and the entire family loved it! My son ate three pieces of the chicken and he was leary because it was a 'weight watchers' recipe. Thank you for spending the time doing this! You are helping to make this WW effort a successful one!

I was searching for a good roasted Chickpea recipe and this one looks like a winner. I'm a little concerned about sodium, so I was thinking about using rehydrated dried chickpeas from a bag instead of canned ones. Have you tried this? Any idea how well it would work?

They are so good! I just made them.Started WW again this week and I am so inspired by your recipes. And who needs all those chemicals to make food look good in photo's. Gonna try your tzatziki tonight. I hope I can figure out how to properly convert the American measurements to Dutch/European measurements so i can make your bread and cake recipes. Thank you so much for all these recipes.

This was my first time using your recipes(althought I have seen many I am going to try) this just seemed like an easy snack but I thought it was missing something. I thought they would be spicy. Could I add a little cayenne pepper? What do you think?

Just want to point out a small mistake here. After roasting, 15 oz of garbanzos become a little over 3 oz! They are heavy with water. So, one serving would not be 5 oz., but rather, 1 oz. I kept looking for the missing beans. Also, it took more than 35 minutes for the centers to get hard. At 35 minutes it was still a little raw.

I made these last night and they were the yummiest snack I have ever had! I love crunchy food but potato chips just never cut it and these are perfect AND healthy! I am going to make a triple batch tonight and portion them into snack size baggies to take along to the park and stuff so I'm not tempted to grab something else! I also put a double layer of paper towels down and put the wet chick peas on them and put a double layer on top and rolled them to remove the "skin" not sure if it made a difference or not really. Thanks for all of your amazing recipes!!!

I just made these and they are delicious. Gina your blog has everything I look for in food. It's healthy, doesn't have a million ingredients that I need to go out and buy, is full of delicious foods and everything I've made so far is great. Please never stop sharing your recipes!-Brianne

Gina, re: post of 6/17 by Anonymous. I concur with everything she said. 15 oz. can of chickpeas took almost 45 minutes at 375 in the toaster oven, and only amounted to 3 ounces dry weight. I adjusted the serving size to 1 ounce. Delicious snack, but please make the appropriate serving size change - a lot of us will end up eating the entire batch!

Tried these last night and they were so delicious! But I have a question regarding the quantities. I used a 400g tin of chickpeas (closest I could get to 15oz) and it cooked down to only 100g. So do the nutritional values apply to a 5oz serving or a proportional serving i.e. 30g of my 100g of cooked chickpeas??

I've made roasted chickpeas before, but never seasoned! These are super tasty! Your recipe has them roasted more than I usually do, but its so much better than how I have been doing it! It took longer than 30 minutes - like closer to an hour, but SUPER yummy!

Oh my goodness. I made these using soaked chickpeas; they'd been in the fridge in water for probably upwards of a week, left-over from a recipe I'd made earlier. Decided to give it a try. I roasted them at 375 as suggested for about 20 minutes, then turned it down to 300 because I wanted to catch a quick nap upstairs with my toddler. (figured it'd be okay, since lots of people had said they needed to roast longer than 30 minutes)After about 35 minutes, I came downstairs and turned it back to 375, on broil. After a few minutes, I heard a noise.LO AND BEHOLD... the chick peas had started POPPING! Yes, popping. Like popcorn. I couldn't believe it. I let them pop for awhile, thinking it'd be an anomaly but then realized the bottom of my oven was getting pretty messy.Got those bad boys out and laid a moist paper towel over them to cool them off. Seasoned as suggested. Very tasty... some are much crispier than others, and the crispy ones are FABULOUS. I'm excited to try with canned chick peas which I think might come out better :-) Thanks!

I've been wondering what to do with that can of garbanzo beans collecting dust in my cabinet until I saw this recipe linked to on buzzfeed. These were so easy and soooo good. I also added a sprinkling of brown sugar to make them spicy sweet. Great recipe!

Gina, this may be the thing I've been looking for to help me kick my with my dreaded potato chip addiction! I have some health issues, and it's really important I stick with a healthful, low-carb diet. I do good in so many ways, but I have simply not been able to stop craving crunchy, flavorful chip-like snacks. I had roasted chickpeas at a pub on a cruise in December 2013, and I loved them. This will help me so much. It will make a wonderful work desk snack. And to think...this recipe has been here all along. It must be fate I found them today, right when I needed it most. Thank you, thank you, thank you!!

Gina - I'm going to try making these as a substitute for my hubby's addiction to peanuts but was wondering...do you know how long you can store them in the cupboard...you mentioned to eat them warm but wondering about their staying power in the cupboard or fridge. Thanks :)

I made a batch of these last night and it took almost an hour to get crunchy and then when I went back to them this morning they were almost raw in the middle again. Do you know if I can put them back in the oven and crisp them back up again?? I did put the spices on them so I'm not sure how that might affect them toasting again.